Gluten-free Cottage Cheese Pancakes
These protein-packed pancakes are a great way to use up some of the homemade cottage cheese lingering from the most recent batch. Use a gluten-free flour, or for a grain-free version, use a combination of almond, coconut, and tapioca flours.
1-1/2 cups homemade cottage cheese
1/2 teaspoon sea salt
1/2 cup gluten-free flour (sorghum, brown rice, or millet work well)
1/2 teaspoon baking powder
In a medium bowl, mash cottage cheese with a potato masher, or by beating with a hand-held mixer.
Add eggs and beat until well combined. Alternatively, you can blend the cottage cheese and eggs together in a blender for a perfectly smooth batter.
Mix salt, flour, and baking powder into cottage cheese-egg mixture and mix well.
Place spoonfuls of batter on a hot griddle, creating 3-inch pancakes. Allow to brown completely before flipping.
Serve with butter and syrup or jam.
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